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Green Chutney

I recently had Indian food for lunch and ordered the Green chutney and thought it was off the hook delicious. It was clearly cilantro based but Im really not sure what else was going on in it- surely some pepper and garlic.

Ive looked quickly at recipes online but theyre all over the place. Is there any recommendations for a solid quality authentic cilantro based Indian green chutney?


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  1. On one of the recent cilantro threads I posted a link to a video recipe for green chutney, also called 'hari chutney'. Since it is simply cilantro (or other green herb like mint) blended with typical Indian ingredients (chillies, ginger, garlic, etc) the exact proportions can vary quite a bit and still be 'authentic'. It also has a limited storage life, though the cooking the how-to-video suggested freezing it in cubes.

    This Chow recipe might be hotter than the one you had, but that could be modified:

      1. re: Leucadian

        That's the same video that I found on 'wonderhowto.com'. Nice to see that Manjula has a lot of other recipes.

      2. Here is another version
        I like to use green mango in green chutney
        www.youtube.com/v/gLwHF7OdeY0&amp;hl=..." type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="344"></embed></object>

        1. go crazy and mix it with tzatsiki and smear it on roast lamb on lavosh.


          (edit) probably a good facial rub as well.

          1. Wash and coarsely chop two bunches of cilantro and place into food processor. Add the juice of a small lime. Add about 1/2 cup peanuts (warn your guests about peanut allergies before serving...you can't taste it in there, but it definitely adds something good). Add one jalapeno chili (samonella be damned!) seeded and chopped. Add about a tablespoon of sugar, a tsp. of salt, and several garlic cloves, peeled and chopped.
            about a tsp. of cumin is nice too. Whirl the whole thing around in the food processor until the desired consistency; taste and adjust seasonings.

            2 Replies
            1. re: janetofreno

              desicated coconut, and ginger might be a nice addition to this.
              - also some amchur for a sour note.

              1. re: gordeaux

                funny, after I posted it I thought of the coconut.....

            2. I posted this before and just cut and paste: I have been using this green chutney for a while, it is a Gujarati style hari chutney, hence the sugar and peanuts. You could also add 1-2 tbs dried ground unsweetened coconut or fresh shredded coconut:

              large bunch of cilantro, washed well, stems and all
              1/2 bunch of fresh mint leaves
              1/2 green bell pepper
              1-3 green chilies or jalapenos
              1-2 tbs of lemon juice
              1 tbs sugar
              1 tsp or so salt to taste
              1/4 cup peanuts

              pulverize in your blender. You may need to add a splash of water if it doesn't mix easily.

              I keep portions of this frozen and defrost as needed with samosas or whatever.

              You probably didn't have a Gujarati chutney at the restaurant, that one was likely just cilantro, lemon juice, salt, and green chili with a touch of water, perhaps some mint mixed in. But I think you will like the recipe above cuz of the peanuts.

              1 Reply
              1. re: luckyfatima

                My Telugu speaking neighbor suggested adding some chana (garbanzo) flour to the cilantro.

                I used two medium hot Korean chilies in my latest batch.

              2. In 'Culinaria Spain', a European picture-cookbook, has a recipe for Mojo de Cilantro, a Spanish green sauce.

                1/4 t cumin, 3-4 cloves garlic, 1/2 t salt - pounded together (or use blender)
                add 1 bunch washed cilantro
                and 1/4 c olive oil
                to form smooth paste,
                add black pepper and vinegar to taste

                1. My favorite recipe - bunch of cilantro
                  1 red onion
                  4 cloves garlic
                  6 to 8 hot peppers
                  1 bunch mint
                  salt to taste and
                  a tablespoon of olive oil
                  blend, serve on anything your heart desires
                  refrigerate what is left over (if any)